This week was absolutely insane. Between school, work and my food adventures I haven't had time to breathe let alone blog or sleep. On Tuesday, I took a cooking class as part of a Gotta Try It article for INsite Magazine. I can't give too much away, but here are some sneak peak photos and recipes from my almost three hour class with Dine By Design's Darleen Randall.Here are Darleen's top five tips for cooking, no matter what the dish:1. Always sharpen your knife.2. Use a timer.3. Get an oven thermometer, most of them cook unevenly.4. Taste as you go.5. You don't have to follow the recipe to the T.

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets. Bake at 350 degrees for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.